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Artisanal Salt


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  Just seasoned my pork roast with some artisanal salt 'Fumee De Sel'. I didn't bother to read it beforehand... and was surprised when I read this---"...To dry, the salt is smoked over fires made from the burning of hand selected French oak wine barrels, which have been used to house and age fine French chardonnay for five to seven years. The salt turns a light brown hue from the roasting. The salt absorbs not only the smoke flavor but also the oak and chardonnay..." so.. shoot! I'm on day 26, so I don't want to ruin it lol, worst case scenario I can shred it and freeze for the weekend, but it would be GREAT if I could just eat it tonight for dinner. ;) thoughts/input?

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